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Item No.:
08
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Site:
Potable Water-Nontestable Devices
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Violation:
The inspection results for the nontestable backflow prevention devices were not recorded.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Ensure the inspection date and result are recorded.
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Item No.:
08
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Site:
Potable Water-Overboard Discharge
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Violation:
The overboard discharge backflow prevention device for the evaporator was not listed on the log. No test result documentation for this backflow prevention device within the last year was provided during the inspection.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections. Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis Log
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Violation:
A supernumerary contractor had an onset time of acute gastroenteritis symptoms at 07:00 on 5 December, but did not report to medical until 15:45 that day. The contractor was reported to have not worked during that time.
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Recommendation:
Ensure crew members, which includes contractors, report to the medical center immediately after experiencing vomiting or diarrhea.
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Item No.:
19
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Site:
Bar-O'Sheehan's Bar
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Violation:
A soiled pour spout was put into a bottle of white rum in the liquor well.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Bar-O'Sheehan's Bar
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Violation:
A bottle of white rum was found open and uncapped in the liquor well. When the inspector asked about the top, the bar attendant found the pour spout that had fallen into the well between other bottles.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
21
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Site:
Galley-Margaritaville Store
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Violation:
A new strainer that had been cleaned had a sticky residue from a sticker on the handle was found in the clean area of the store.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Deck 6 - Dishwashing
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Violation:
The aft dishwashing machine (0660901) had an erratic final rinse spray pattern that appeared to be related to fluctuations in the pumped rinse supply pressure. This may have caused the variation noted the surface level temperatures in the three trials on the final rinse assessment. The auxiliary rinse manifold had a bad mounting gasket allowing the auxiliary rinse to pour out from the manifold mount rather than be discharged through the auxiliary rinse nozzles.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Garden Cafe
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Violation:
Food particles were in the wash tank of the small dishwash machine.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function.
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Item No.:
26
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Site:
Galley-Deck 6 - Beverage Station
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Violation:
Ice machine (0660713) had mold build up on water supply manifold over the right cuber. The left cuber manifold was clean, but a small amount of mold was noted on the left cuber back plastic tab that holds the left deflector panel in place. The machine was taken out of service and cleaned.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Pantry-Deck 4 - Preparation Area Potwash
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Violation:
A film that could be removed was noted on a previously cleaned buffet serving pan. Pan was immediately sent for rewashing.
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Recommendation:
Ensure food contact surfaces of utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Margaritaville Store
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Violation:
A measuring cup with a yellow residue and a strainer soiled on the food contact surface was found in the clean area of the store.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Buffet-Garden Cafe
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Violation:
A black felt material was along the deckhead in front of all fire rolling shutters. This material was not easily cleanable.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Garden Cafe
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Violation:
On the right combination oven, a flexible tube was attached to the drain line. This tube was laying along the deck, making cleaning difficult. As the inspection team was leaving the area, the repairman was working to correct this issue.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
34
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Site:
Galley-Deck 6 - Room Service Pantry
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Violation:
The drinking fountain water supply valve activation was not working.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 5 - Soup and Sauce Station
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Violation:
Condensate was collecting inside the ventilation hood and on the adjacent bulkhead over the boiling, closed tilting skillet (0560202). The extraction hood exhaust appeared to be working as shown by a field test. The interior of the hood was wiped down by a galley steward. No food was impacted
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Recommendation:
Ensure ventilation hood systems are sufficient in capacity to prevent condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Galley-Bayamo Galley
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Violation:
An empty mop bucket with inverted wash, rinse, and sanitize buckets inside was stored in the dishwash area. The galley was not in operation during the inspection.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Galley-Haven Galley
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Violation:
A broom and dustpan were stored next to the handwash station at the entrance. Also, two brooms were stored leaning up against the cleaning locker. When the inspection team was leaving the area, the broom and dustpan were moved to between the cleaning locker and large waste receptacles.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Buffet-Garden Cafe
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Violation:
At the port side egg and omelet station, a broom and dustpan were stored behind the waste receptacles.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
41
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Site:
Housekeeping-Cabin Sanitation Log
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Violation:
For the cruise from 19 November to 26 November, the acute gastroenteritis log from medical indicated there was 1 sick passenger. However, housekeeping had no record of sanitizing a cabin for a sick passenger during this time period.
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Recommendation:
Ensure cabins that house passengers or crew with AGE are cleaned and disinfected daily while the occupants are ill. Ensure precautionary measures by housekeeping personnel are taken in consultation with the vessel's medical staff to prevent the spread of AGE from cabin to cabin.
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Item No.:
42
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Site:
Children Area-Sportscourt Play Equipment Storage
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Violation:
Sports equipment in a backpack was stored with soiled rubber disks.
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Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
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Item No.:
42
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Site:
Children Area-Jumbo Stack Storage Cabinet
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Violation:
Five jumbo stacks were soiled on the inside.
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Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
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Item No.:
42
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Site:
Children Area-Nursery
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Violation:
The play kitchen had a sticky residue from decorative stickers that had been removed.
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Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
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